In its latest issue, the magazine 60 Millions de consommateurs took an interest in salad dressings sold commercially. His analysis reveals significant disparities in the composition of these products. Additives, excess sugar, refined oils… Not all of them are equal. Find out which brands are doing well, as well as a dietician’s opinion on the right reflexes to adopt.
The worst salad dressings according to 60 Million consumers
The magazine reports that (only) two brands of salad dressings stand out for their “fairly sober” composition.
These are the Auchan vinaigrette with dried tomatoes and the Carrefour Extra vinaigrette with balsamic vinegar.
Both products are made from a base of vegetable oils, herbs and no unnecessary additives. They also have consistent nutritional intake, with a controlled fat content. Be careful, however, the Auchan vinaigrette is very salty, with 3.2 grams per 100 mL and that of Carrefour too sweet with 5 grams of sugar per 100 mL.
Low-fat salad dressings, a bad idea
On the other hand, so-called low-fat vinaigrettes do not keep all their promises. Some references, like Amora with mustard or Buttercup with cider vinegar and shallot, display much more complex recipes: water, modified starch, thickeners (xanthan gum) or added flavors.
In short, less fat does not necessarily mean healthier. Some “light” vinaigrettes combine additives and hidden sugars, whereas traditional versions remain more recommended.
Why are industrial salad dressings a problem?
Dietitian Eva Vacheau warns of the pitfalls of these very common products. “Even if it is practical, the composition of industrial salad dressings is often misleading. There are many additives such as modified starch, gums or carrageenan, which can disrupt the intestinal flora and promote chronic low-grade inflammation” she explains.
She also highlights this excess of sugar and salt. “Some salad dressings can contain up to 3g of salt or 8g of sugar per 100ml. However, sugar has no nutritional benefit in a vinaigrette. In the long term, this can promote hypertension, metabolic disorders and excess weight.
Another downside: the quality of the oils used. “Many contain refined sunflower oils, rich in omega-6, which maintain a pro-inflammatory environment. It is better to favor olive oil or rapeseed oil, which are much more balanced.”
The solution: make your own vinaigrette
To avoid unpleasant surprises, nothing beats homemade, quick and customizable preparation.
“In two minutes, you can prepare a balanced vinaigrette: a tablespoon of extra virgin olive or rapeseed oil, a spoonful of cider or balsamic vinegar, a teaspoon of Dijon mustard, a little water and lemon juice to lighten, and a few herbs such as oregano or herbs de Provence” advises the dietitian.
By specifying two key points: avoid vinegar velvet, which is sweeter and more caloric, and be careful with the amount of salt you put in it. “It’s ready very quickly and there are no questionable additives: really, there’s nothing better than preparing it yourself.” she concludes.